Carrot cake

Ingredients for 1 servings:

• 130 g carrot(s), grated
• 130 g almond(s), ground, not peeled
• 120 g sugar
• 3 large eggs, separated
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 dashes lemon juice concentrate
• 3 tbsp water
• 1 tsp, heaped baking powder
• 45 g flour
• 3 tbsp water
• 120 g powdered sugar
• n. B. Pistachios, chopped (approx. 15 g)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

in 8 minutes in the microwave

Beat egg whites and salt until stiff. Mix the remaining ingredients thoroughly. Fold in the egg whites. Pour the batter into a round silicone mold. Bake for 8 minutes at 750 watts (adjust the time for slightly higher/lower wattage). Let cool. Mix the glaze, spread it on the cake topping, and sprinkle with pistachios. If you like, you can decorate with marzipan carrots. It tastes just as good the next day and doesn’t get rubbery or dry like most micro cakes. Thanks to the small amount of flour, it can also be easily made gluten-free using special flour.